Naslov
Influence of hydrocolloids addition on the rheological properties of whey model solutions

Autori
Herceg, Zoran ; Hegedušić, Vesna ; Rimac, Suzana

Izvornik
Acta Alimentaria (0139-3006) 29 (2000), 2; 89-103

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
rheological properties; hydrocolloids; whey; freezing

Sažetak
The aim of this work was to investigate the influence of several carboxymethylcellulose hydrocolloids a ddition on the rheological properties of whey model systems as well as sucrose - sorbitol - water solutions. Measurements were done by rotational viscosimeter, Brookfield DV-III at 20 oC. The rheological parameters weere determined by ostwald and Reiner s power-law model. The results of variance analysis showed dthat all investigated sources of variation (model solution composition, type of hydrocolloids and freezing process) had a significant influence of the rheological parameter (consistency coefficient). Due to the interaction of hydrocolloid and whey proteins or minerals the viscosity of the model solutions prepared with ultrafiltered whey ddropped substantially. Freezing process increased the viscosity of whey solutions, while the viscosity of solutions prepared with water did not change significantly.

Izvorni jezik
Engleski

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